4 tablespoons butter (or bacon grease)
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
3 cloves of garlic, chopped
1 teaspoon chopped sage (or 1/2 teaspoon dried sage)
1 teaspoon chopped rosemary (or 1/2 teaspoon dried rosemary)
1/4 teaspoon thyme, chopped (or 1/4 teaspoon dried thyme)
4 tablespoons flour (rice flour for gluten-free)
6 cups chicken stock
2 cups chicken, cooked and grated/chopped
2 cups potatoes, chopped
1 cup of corn
1 cup of peas
1/2 cup heavy/whipped cream
pepper and salt to taste
1 tablespoon parsley, chopped
Melt the butter in a large saucepan over medium heat, add the onion, carrot, and celery and cook for about 10-15 minutes until softened.
Add the garlic, sage, rosemary, thyme and cook until fragrant, about a minute. Sprinkle with flour, mix well and cook for a minute.
Add the broth, chicken and potatoes, bring to a boil, reduce the heat and simmer for about 15-20 minutes until the potatoes are tender.
Add the corn, peas, and cream and cook until the corn and peas are warm, about 3 minutes.
Season with salt and pepper and serve, garnish with freshly chopped parsley and biscuits! Entertainment!
